This text is a brief version of book "The High kitchen of Danny Meyer".In October, 1985, in age 27, having an enormous desire and very modest experience only, Danny Мейер was opened in New York by the first restaurant of Union Square Cafe, becoming afterwards famous for the whole world. Now Meyer is known ресторатор, successful businessman, leader of the largest network of restaurants in the USA. "Cordiality - here basic recipe of success of my restaurants and my business", - Danny Мейер talks.The first culinary tests of Danny Мейер began to carry out as early as childhood, in a camp in North Wisconsin. He rode there six years in succession and learned there to prepare on an open fire. And in 12 got the higher reward of camp for successes with cookery. Returning in Сент-Луис, he began to prepare for the friends. Banal, a long ago all he could the known dish give quite unrecognizable taste, adding some sauce, here to them and thought of. The process of preparation of food became his hobby, took him so, that in a tenth class he decided to get lesson cookery at home. An infatuation for cookery is gradual began to grow into something greater, than simply hobby.2003 to the year, almost in 20 after opening of the first restaurant in New York, Danny Мейер changed the career of ресторатора on the career of main chief executive of company Union Square Hospitality Group. An aim of managing company USHG is all-round support and development of those restaurants that is already open Danny Мейером and his partners, and those, that will be open in the future.We remind that this text is a summary of book
Questions and answers
What is the book Short maintenance is the High kitchen of Danny Мейера about in short?
The book provides a concise overview of Danny Meyer's journey as a restaurateur, starting with the opening of Union Square Cafe in 1985. It highlights his passion for cooking, which began in childhood, and his philosophy that hospitality is the key to success in the restaurant industry. The text serves as a summary of his experiences and the evolution of his career in the culinary world.
What is the main idea of the book Short maintenance is the High kitchen of Danny Мейера?
The main idea revolves around the importance of hospitality in the restaurant business, as emphasized by Danny Meyer. It illustrates how his personal experiences and culinary passion shaped his successful career. The book encapsulates the essence of creating memorable dining experiences through warmth and service, which Meyer believes are fundamental to thriving in the hospitality industry.
Who should definitely read the book Short maintenance is the High kitchen of Danny Мейера?
This book is ideal for aspiring restaurateurs, culinary students, and anyone interested in the hospitality industry. It offers valuable insights into the principles of successful restaurant management and the significance of customer service. Additionally, food enthusiasts and those looking to enhance their cooking skills will find inspiration in Meyer's journey and philosophy.
What books is the book Short maintenance is the High kitchen of Danny Мейера similar to?
Similar books include 'Setting the Table' by Danny Meyer, which delves deeper into his philosophy on hospitality. 'Kitchen Confidential' by Anthony Bourdain offers a raw look at the culinary world, while 'The Flavor Bible' by Karen Page and Andrew Dornenburg provides insights into flavor pairings and creativity in cooking. Each of these works shares themes of passion for food and the restaurant business.
- Name of the Author
- КнигиКратко Library
- Language
- Russian
- Age
- 16
- Series
- КнигиКратко
Read an excerpt
10/27/2025
Вдохновляющее руководство по ресторанному бизнесу
Книга «Высокая кухня Дэнни Мейера» — это не просто сокращенная версия биографии успешного ресторатора, а настоящая находка для всех, кто интересуется кулинарией и ресторанным делом. Дэнни Мейер делится своим опытом, начиная с открытия своего первого ресторана Union Square Cafe и заканчивая созданием успешной сети ресторанов. Его философия радушия как основного рецепта успеха звучит очень убедительно и вдохновляет. Мейер не боится делиться своими ошибками и неудачами, что делает книгу особенно ценной для начинающих рестораторов. Стиль написания легкий и доступный, что позволяет легко усваивать информацию. Я рекомендую эту книгу всем, кто хочет понять, что стоит за успешным ресторанным бизнесом и как важно создавать атмосферу для гостей.